Coconut Cream; Custard Ice Cream; Rich Vanilla Ice Cream - LELLO 5030 PoIa Instruction And Recipe Manual

One 15-ounce can sweetened cream of coconut
1 cup milk
1 Y2 cups heavy cream
Place the coconut cream and milk in a food processor and blend
thoroughly. Stir in the cream and coconut flakes.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
This base will keep for 3 to 4 days if kept in the refrigerator in a tightly-
covered jar. It is important that the jar be well sealed or the base will pick up
flavors from other foods. If you prefer to use turbinado sugar, substitute it for
the granulated in the recipe.
3 cups heavy cream
1 cup whole milk
cup sugar
4 eggs yolks
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg
yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is smooth, slowly pour into the liquid in the
saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain
the mixture into a clean bowl and use as directed in the specific recipes.
Makes about 1 quart.
This rich vanilla ice cream is better than anything you can find commer-
cially -even in an ice cream parlor.
3 cups heavy cream
1 cup whole milk
2 vanilla beans, split, or 2 tablespoons vanilla extract
4 egg yolks
Follow the recipe for the Custard Ice Cream Base, adding the vanilla
beans to the saucepan with the cream, milk and sugar. Just before straining,
scrape the seeds from the beans into the custard base. If using vanilla extract,
add to the base after straining.
Pour the cooled mixture into the bowl of the machine and freeze about
20 minutes.
Makes about 1 quart.
Ice Cream
Custard